MEXICAN GARDEN SALAD

Mexican Garden Salad image

I'm always watching for delicious new recipes to try, and when I found this salad, I knew it would taste as good as it looks. Although similar to a traditional taco salad, this recipe adds tasty extras like broccoli and carrot. It's stunning on the table. -Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 13

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Ingredients

1 pound ground beef
1 jar (16 ounces) thick and chunky salsa, divided
1/4 cup water
1 envelope taco seasoning
1-1/2 heads iceberg lettuce, torn
3 cups broccoli florets (about 1/2 pound)
1 small red onion, thinly sliced into rings
1 medium carrot, shredded
1 large tomato, chopped
1 can (4 ounces) chopped green chilies, drained
1/2 to 1 cup shredded cheddar cheese
1 cup sour cream
Tortilla chips, optional

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool. , In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired.

Nutrition Facts : Calories 241 calories, Fat 13g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 838mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein.